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Red-Leaf Salad with Roasted Sweet Potatoes

This salad is so much tastier than it sounds. I skip the onion, buy sliced up sweet potatoes, and throw in whatever I have on hand that is close to the ingredients. It’s a forgiving recipe; I once used strawberry yogurt and it was delicious.

A Martha Stewart Recipe

Caramelized sweet potatoes and red onion pair well with green beans and walnuts. Heads of lettuce cost less than bagged pre-prepped varieties — they have better flavor, too.

INGREDIENTS

2 sweet potatoes, peeled and cut into 1-inch chunks

1 medium red onion, quartered

2 tablespoons olive oil

Coarse salt and ground pepper

1 package (10 ounces) frozen cut green beans, thawed

1/3 cup walnuts

1 cup plain low-fat yogurt

2 tablespoons white-wine vinegar

1 garlic clove, crushed through a garlic press

1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces

DIRECTIONS

1. STEP 1

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.